Preheat the oven to 180 degrees. Remove the seeds from the pumpkin and cut into small pieces. Then simmer with a little water and 2 tsp curcuma powder for about 10 minutes until the skin is soft. Allow to cool and puree pumpkin pieces with a hand blender.
Mix the yeast with some water. Heat the coconut oil. Put yeast with flour, coconut flour and salt in a bowl. Add the pumpkin puree and knead everything with your hands.
Fold in the pumpkin seeds and cover and let the dough rest for about 40 minutes. Then knead the dough again briefly and form it into a bread.
Slice the bread dough with a knife and sprinkle the bread with additional pumpkin seeds. Let everything rest for another 15 minutes.
Bake the bread at 180 degrees for 10 minutes, then reduce the temperature to 160 degrees and bake for another 50-60 minutes. The bread is baked as soon as the loaf sounds hollow when knocked.